Mango Sorbet is a luscious seasonal Frozen Dessert that can satisfy your craving in a gruelling hot weather. They make a great alternative to Ice creams and perfect for anyone with lactose intolerance.Good news is Its V-E-G-A-N !! 5 Ingredients and 5 Minutes of Preparation is all you need! This recipe for Mango Sorbet won the Pinterest 2018 Best Sweet Treat Award too.
MANGO SORBET WON THE PINTEREST AWARD FOR THE BEST DESSERT 2018
Yes, Vegan Mango Sorbet by Sandhya’s Kitchen – was the Winner of ‘best sweet treat‘ in the Pinterest UK Food + Drink Awards 2018 .I was absolutely chuffed. This recipe is BBC GOOD FOOD APPROVED! I really cannot ask for any more. This recipe was crafted with so much love, keeping in mind how my family would love it.
This recipe is 100% kids approved!
WHAT IS MANGO SORBET MADE OF?
FEW REASONS WHY MAKE MANGO SORBET AT HOME?
Call it a perfect alternative to Ice cream or Ice cream’s poor cousin or a Healthy Summer Dessert, I find Vegan Mango Sorbet as a luscious fruity treat and a good substitute for Ice cream.
INGREDIENTS FOR MANGO SORBETTO
Mango Puree – Make them with fresh mangoes or use Store bought Mango Puree. Either of them works really well. I have made healthy mango sorbet using store bought puree.
Maple Syrup – You may as well swap with honey. But in that case, it will not be vegan.
Coconut Milk
Vanilla Essence – You can leave it out if you like!
Lime adds that hint of tart to this sorbet. I might as well call this dessert mango lime sorbet.
HOW TO MAKE MANGO SORBET IN 5 MINUTES?
I am not exaggerating when I said – ” It took me just about 5 minutes” to put together. Believe me or not!! This is exactly what I did and my kiddos just loved the Mango Icecream. Sorbet. The little one could not make out any difference, instead, she fell in love with them and polished her bowl clean.
All you need to do is to put the ingredients in the blender and blend it until smooth. Tadaa. Transfer them to a metal tin or a plastic box, cover with a cling film and freeze for a minimum of 4 hours.
When you are ready to indulge, just take them out 15 minutes before. Scoop out with an ice cream scooper and serve immediately.
Frozen dessert saga didn’t end there, I made the little ones 3 Ingredients Strawberry Ice cream later on 🙂 Happy Kiddos means Happy Mummy !
I really love it when the ice creams/sorbets are full scooped rather than partially broken scoops. The trigger scoop did exactly what I wanted!! Rather should I say the scooper did all the justice to the Sorbets?
OXO’s Trigger Scoop makes large round scoops of Sorbets/ Ice creams and deposits them with a simple press of the lever. A tab on the Ice Cream Scoop keeps your hand from sliding up as you scoop, and the soft, non-slip handle relieves pressure on your hand.
Finally, if you are hungry for more Frozen Treats, how about checking out
3 Ingredients Mango Ice cream { Without Ice cream maker }
Low Calorie Strawberry Cheesecake Ice cream
HAVE YOU MADE MY MANGO SORBET ?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this award winning dessert recipe.
KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF SANDHYA’S KITCHEN BY SUBSCRIBING BELOW.
MANGO SORBET RECIPE BELOW
Mango Sorbet is a luscious seasonal VEGAN Frozen Dessert which makes a great alternative to Ice creams and perfect for anyone with lactose intolerance.
- 3 Cups Mango Puree
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Milk
- 1 Tsp Vanilla Essence
- Juice of 1/2 a Lime
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Place all the ingredients in a blender and blitz until well combined.
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Transfer them to a Metal tin or a plastic box and freeze them for at least 4 hours or overnight.
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If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop them into the bowls.
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Scoop them with an Icecream Scooper and serve immediately. Garnish with mint and enjoy your Mango Sorbet Guilt free.
You may make them with fresh mangoes. Ensure after you puree them you can yield approximately 3 Cups. I have made them with store bought Mango Puree.
You may also like:
Homemade Mango Ice cream { No Ice cream maker }
Event | Glutenfree Dairyfree Nutfree – Artisan Free From brand COORI
Mango Popsicles
5 -Minute Healthy Mango Yogurt Popsicles
5 Minutes Mango Sorbet Float
Eggless Crepes
Green Gram Lentil Waffles with Coconut Chutney and Red Bell Pepper Chutney
Raspberry Granita
Refreshing recipe for the summer now
Ohh they look so pretty…the contrast of the board and the sorbet is just perfect…..Wish I could just grab it off the screen
Sorbet are as good as ice cream even among my kids and they don’t make out the difference. Oh I need to practice to get full scoops, I hate broken scoops and can never get a full decent scoop. Looks like your oxo scoop did the magic here 😉
Beautiful!
Love everything about this post from the sorbet to the props to the clicks!
What a gorgeous looking recipe – so refreshing and perfect for a hot day, fantastic that it is vegan as well! Your photographs are just beautiful.
Wow this recipe looks so beautiful! I love your photos. This sorbet looks so bright and fresh…and mango just happens to be one of my favorite fruits! Thanks so much for sharing.
Gorgeous… Sorbet looks just yummy and a wonderful presentation of the sorbet…
I’m definitely saving this to try! My son has a lot of food allergies that makes ice cream not work, but he could definitely eat this!
What a stunning recipe – such beautiful pictures that I just want to reach out and take a bit of sweet, mangoey cold yumminess 🙂
What a beautiful looking sorbet. The colour is stunning. It sounds so delicious and perfect for hot summer days.
love everything about this post.. yummy recipe and awesome presentation:)
Thanks so much Shubha… XX
The scoops do look perfect and mango is the perfect summer fruit. This looks great Sandhya!
thanks Shumaila. The scooper makes the perfect scoops.. its makes it more appetising.
Hello Sandhya,
You have to pardon this half dazed multitasking juggling mum she makes such wink visits to your blog. But I remember that I need to.So here I am. I just loved the photographs for this ice cream. Though my style is sombre oozing melancholy but i love these kind of shots to appreciate. Also, a heartiest congratulations for the glorious years of steadfast blogging. Inspiring and very encouraging for a 1.5 year old. 🙂
Xoxo,
Roy
Thanks Pallavi. I know how much u r multitasking !!!! Love ur spirit.. no matter how often or seldom u visit.
I’ve got the exact same trigger scoop and we use it all the time. I even use it to scoop cupcake dough into cupcake cases (perfect amount every time!). Oxo Good Grips is my favourite range of utensils. Never disappointed! That sorbet looks scrummy! Must come back for the recipe with the kids. Dreamy photos!
Those trigger scoops are magical. I am just in love with them. Next time I will use them for cupcake dough ( using ur tip) .. Oh u must.. you will love it. Thanks lovely.
Just happened to stumble across mango sorbet recipes and your caught my eye! Presentation is simply stunning , I have a ton of fresh frozen mangos my aunt sent over so I am definitely going to make this! I am a real sucker when it comes to ice creams so this is just right up my alley!
Thanks for posting
Most welcome Anita.. Do let me know after you make them.
For those who ask, these cups are ceramics from Deruta, a small town in Umbria, Italy.
The animal depicted is a griffin that is the coat of arms of the city.
Beautiful recipe, I hope I can try it soon!
Baci dall’ Italia xoxo
Those tea cups + saucers are to die for!! Where can you find them?
Thanks much.. I picked them from a car boot sale:)